Poach the Mackerel Fillets and let cool. Once cooled, remove the skin. To make a smooth dip, use a blender to puree the meat and onion. This puree can be added to sour cream or salad dressing. Add spices of your choice (dill, Cajun, other).

If you want chunky spread, chop onions and fish into size you prefer and add to sour cream

Another use for your Mackerel is to add your fish to a pasta salad. Before adding the fish to your salad, drain the mackerel and pick out the bones and remove any skin you may find. This is for looks only as there is nothing wrong with bones or skin which you may find in canned fishes.

Clean and fillet 2-3 Mackerel and dry them well. Coat the fillets in flour, salt and pepper, and cut 2-3 diagonal splits in the skin of each filet. Fry the mackerel in butter or oil until golden brown and add 1-2 tbs. Sour Cream just before serving.

Sear the scombri fillets in a small amount of oil, half olive, half sesame seed. You can also include chopped garlic — one clove for each two fillets (though this is not strictly necessary).

When the fish is just starting to brown, add the coconut milk, one can for each 3 fillets (but no less than half a can) and a generous pinch of salt.

When it begins to boil, reduce the heat so it gently bubbles and add a generous teaspoon of (real) curry powder for each fillet. Pakistani or Thai are the best. Stir gently and cover.

Meanwhile, chop the vegetables into fairly large pieces, and add them to the coconut milk and fillets. Season with red pepper flakes — enough to raise the temperature but not so much that the flavor of the fish is lost.

Cook until the fish is almost done and the vegetables have just begun to soften. Uncover and raise the temperature, cooking just long enough to reduce and thicken the liquid slightly, then serve in large, shallow bowls.

If company’s coming, combine with steamed mussels just before serving, drizzling the liquid over the shellfish.

Other Notes
Very dry Ligurian red wine (northwest Italy), slightly fizzy, goes awfully well with spicy seafood like this. White wines will generally be lost with it.

* Four to six hand-sized mackerel fillets
* Six ozs. Italian salad dressing

Directions

Marinate fillets in salad dressing for two or three hours. Remove from marinade and cook in microwave on high for six minutes or in 400 degree oven for five or six minutes each side till done. Serve with salt, pepper, lemon juice and your favorite seafood condiments.